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Lasagne Bolognese with Spinach Reviews

In the Emilia-Romagna region of Italy, lasagne bolognese is usually made with a besciamella sauce. Italian-American cooks often replace that time-consuming step with ricotta. In this wickedly good interpretation, food editor Melissa Roberts combines the two traditions by whisking milk into some of the ricotta, creating a billowy pseudo-besciamella (the remaining ricotta mixture is stirred together with spinach). We rarely call for specific brands, but we did find that widely available Barilla no-boil dried noodles produced an exemplary lasagne. An egg pasta, this one comes very close to the flavor and delicacy of homemade.

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3/4

I have a basic question about this recipe: the nutritional information says that this recipe is worth 2,586 calories PER SERVING! Can this possibly be correct? That would be over 20,000 calories for the whole recipe! I haven't yet made this dish, but if the caloric value is correct, I am very unlikely to do so.

debbie41
from nh
/ 09.21.2016

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I don't think we'll make this one again. The bolognese sauce was very good. But the lack of mozzarella made this not feel like lasagne. The ricotta mixture on top was very dry when back. The flavors were good but perhaps too much spinach. But that bolognese is worth using in a different recipe.

A Cook
from Santa Cruz, CA
/ 06.04.2016

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This is very good, but in my view needs more tomato; a bit dry overall but good flavors. If you halved the meat sauce (it's good but more meat than I need) and added another veggie layer (artichoke?) and some simple marinara in one layer, I think it would be an all time favorite. Worth a second try for perfection.

A Cook
from Williamstown, MA
/ 12.26.2014

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I have made this recipe twice with great success although my latest variation on it was the best. I have some homemade simple marinara so instead of the Bolognese, I substituted marinara. I browned one and a half pounds of sweet Italian sausage and layered the sausage in with lots of Pecorino Romano cheese (stronger flavor than Parmesan). The result was spectacular. Best lasagne ever. Key to this recipe is wringing the spinach out thoroughly so you don't get watery lasagne. Also, I cooked mine a day ahead and reheated. I also think that this helps to make the lasagne firm and flavorful.

A Cook
from Stamford, CT
/ 12.26.2014

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This is my family's favorite lasagna. To make it super easy and fast to make, I use 3 packages of Trader Joe's frozen Turkey Bolognese sauce and a large bag of fresh, pre-washed spinach. I also mix low fat and regular ricotta. Delicious.

hildurgdaughter
from Berkeley, CA
/ 07.26.2014

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Have made this a few times. Although I use my own bolognase recipe, I love what the ricotta spinach does for it. I do use no milk and plenty of tomato sauce in my bolognase so I do not presoak the dry noodles. Result is spot on. I make the bolognase a day in advance and have spaghetti that night, refrigerate it and make the lasagne the following night.

albertinnyc
from Sydney, Australia
/ 07.11.2014

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Yum! Love this version of Lasagne Bolognese and have made it many times, adding handfulls of fresh herbs when they are in season, and using bacon instead of pancetta. Be sure to use a deep pan to prevent overflows.

smilingpelican
from Wisconsin
/ 02.22.2014

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not sure why this gets such rave reviews. The lack of tomato sauce is rather strange. Would highly recommend adding in some tomatoes and more tomato paste. My family started complaining from the very first bite that it was too dry. Won't be making again.

sbehrhorst
from Washington DC
/ 02.02.2014

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Very nice! Do reduce the wine \ milk reduction before adding to beef mixture. I also brown the meat separate from veggies. Used bagged spinach and sautéed in a pan. The sauce needs to simmer to reduce down as it says for 1hr. Picky kids loved! Froze the rest.

AZcooker
from AZ
/ 05.16.2013

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It's a very big lasagne, good for 2 meals. The kids liked it - picky eaters. I used half the ricotta and filled the other "half" with cottage cheese. I used fresh spinach that I had reduced in a frying pan myself. It's tasty, but could use something for a splash - sun dried tomatoes?